KETO INSTANT POT RECIPE: Eggs and Bacon Avocado Boats

Avocados are the cornerstone of these “boats”—and they’re also a cornerstone of the keto diet: They’re full of healthy fats (both monounsaturated and polyunsaturated) and unlike many other fat sources, they’re full of fiber. Plus they offer more potassium than a banana, so they’re great for people struggling with the keto flu. For a dash of heat, I like to add a little sriracha or hot sauce to the top.

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Serves: 4

Active prep time: 10 minutes

Cook time: 7 minutes

INGREDIENTS

2 slices uncured bacon, finely chopped
4 large eggs
2 tablespoons heavy cream
2 tablespoons shredded Swiss cheese
1 tablespoon grass-fed butter, cut into cubes
1 tablespoon chopped fresh chives or dill
Pinch of fine Himalayan pink salt
Black pepper
2 avocados, halved and pitted
Sriracha (optional)

DIRECTIONS

1. Select SAUTÉ on the Instant Pot. When the pot is hot, add the bacon. Cook until crisp, stirring occasionally, 4 to 6 minutes. Select CANCEL. Transfer the bacon to paper towels to drain. Clean the pot.

2. Coat a 7-inch round ceramic baking dish with cooking spray. Break the eggs into the dish and lightly beat with a fork or small whisk. Stir in the cream, adding the cheese, butter, chives, pink salt, and black pepper to taste.

3. Pour 1 cup water into the Instant Pot. Place a trivet with handles in the pot and place the dish on the trivet. Secure the lid on the pot and close the pressure-release valve. Set the pot to LOW pressure for 7 minutes (or HIGH for 4 minutes). At the end of the cooking time, quick-release the pressure. Let stand 1 minute in the pot. Carefully remove the dish and trivet from the pot.

4. Cut two avocados in half, placing one half on each of four plates. Divide the egg mixture among them. If desired, season with sriracha. Sprinkle with the bacon.